Bay Leaf Herb Guide

Bay Leaf Herb (Laurus nobilis)

Bay leaf herb refers to the leaf or leaves from the bay tree. The bay leaf is used for cooking as it has distinct flavours and aromas. These leaves are normally used as a dried herb because the flavour is more profound. The green fresh leaves do not carry much flavour.

The bay leaf is commonly used in stews, soups and sauces but can also be used in a variety of wet dishes to add flavour when cooking.

Where to find bay leaves? They are a very common herb and can be found readily available on the internet. You can buy this herb in jars or packets.

Storing bay leaves is easy as they normally come dried with a glass or plastic bottle, or if buying in packets then i would suggest moving them to some sort of spice jar or bottle. The good news is that this herb in its dried form stored in a good container has a decent shelf life.

Bay Leaf Herb Cooking Tips

I personally like to use bay leaves when I am cooking a tasty stew in the slow cooker, I find slow cooker great as it can be loaded up say in the morning and when you come home in the evening from a long days work your meal is ready and waiting for you! But equally can be used in a stew cooked in the oven.

Don’t forget to remove the Bay leaves before serving your food because this can cause a choking hazard and really does not taste so great if you put it into your mouth and chew!

Below is a favourite slow cooker stew recipe, I like to add some fresh steamed potatoes to this dish after its cooked, i would cook these 30 minutes before serving the stew.


Beef Stew

For my recipe below you will need a slow cooker.

Serves 4-5 people


800 grams of braising steak

1/4 Cup of flour

1/4 Table spoon black pepper

1/2 Table spoon of sea salt

1 Table spoon extra virgin olive oil

2 Cloves of garlic crushed/fine chopped

1 Large onion diced

1 Large carrot diced

1/2 A small swede (Rutabga) diced

1/2 A celery stalk diced

500 grams tinned chopped tomatoes

1/2 table spoon chopped  fresh parsley

1/2 table spoon chopped  fresh sage

1 Cup red wine

1/4 Tablespoon sea salt

2 bay leaves


Combine the flour, sea salt and the black pepper in a bowl.

Take your meat and rub the flour mix all over it making sure it's completely covered.

Heat a large frying pan and add the oil, then brown the meat on all sides and place into the slow cooker.

Add your onion, garlic and vegetables with the canned tomatoes, wine, chopped parsley, chopped sage , bay leaves and finally the 1/4 tablespoon of salt.

Cook this for 8 hours and serve.